Scooped Out Cupcake Tarts
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
50
Spice
60
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Cake Flour3 tsp
Baking Soda3 tsp
Salt1.5 tsps
Baking Powder2.333333 cups
Sugar3 large
Egg White2 tsps
Vanilla Extract1.5 cups
Buttermilk (room temperature)Directions:
1
Preheat the oven to 350 degrees F
2
Sift all the dry ingredients into a large bowl and set aside
3
In a large bowl add the butter and the sugar
4
Using a hand-held electric mixer, combine until light and fluffy Add the egg whites and vanilla and beat on medium speed for about 1 minute
5
Add about 1/3 of the flour mixture to the batter and beat until incorporated
6
Add about half of the buttermilk and continue to beat on medium speed until well mixed
7
Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition
8
End with the dry ingredients
9
The batter will be thick and glossy
10
Spray muffin tins with nonstick cooking spray and bake for 18 to 20 minutes
11
Remove from the oven and cool
12
Scoop out a small hole just in the middle of the top of the cupcake with a paring knife
13
Fill with fresh whipped cream and seasonal fruit
14
Garnish with a sprig of mint and serve
15
A viewer, who may not be a professional cook, provided this recipe
16
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results